I found a great vegan caramel popcorn recipe which I made back in January, but not everyone liked the rosemary flavour. Saturday is movie night with our boy’s, so I thought I would adapt Cara’s recipe to suit our tastes.
There’s not a lot of preparation to make this delicious refined sugar free movie snack. Our family loves chocolate, chilli and spice, so I decided to mix through some cacao powder and a little chilli powder into the caramel.
In my eagerness to see what it tasted like, I learnt an important lesson. Do not try the popcorn as soon as it’s come out of the oven….I now have a burnt tongue!! Allow it to cool slightly before trying and if there are any larger clusters, just break them into smaller pieces.
Everyone really enjoyed the chocolaty sweet crunchy popcorn with a hint of warmth from the chilli. I hope you enjoy this recipe too!
Update: This recipe now includes ounce and cup measurements. To make the conversion to cups easier, I increased the coconut milk by 1 tablespoon, the coconut sugar by 2 grams, the popcorn kernels by 6 grams and the natural sliced almonds by 2 grams. I have also made this with a tin of coconut cream, as I had run out of coconut milk and it turned out great.
75ml (5 tablespoons) full fat coconut milk (I use this brand)
112g (4.0 ounces or ¾ cup plus 2 tablespoons) coconut sugar (I use this brand)
2 tablespoons (30ml) raw cacao powder (I use this brand)
2 tablespoons (30ml) coconut oil (I use this brand)
1 tablespoon (15ml) pure maple syrup
¼ teaspoon (1.25ml) salt
⅛-¼ teaspoon (0.625ml-1.25ml) chilli powder, or to taste
1 teaspoon (5ml) pure vanilla extract
¼ teaspoon (1.25ml) bicarbonate of soda
126g (4.4 ounces or ½ cup plus 1 tablespoon) popcorn kernels
72g (2.5 ounces or a slightly heaped ½ cup) natural sliced almonds
Preheat the oven to 110C and line two trays with baking paper/parchment.
In a small saucepan add the coconut milk, coconut sugar, cacao powder, coconut oil, maple syrup, salt and chilli powder. Bring to the boil and then simmer over a medium low heat for about 3 minutes, stirring continuously. Remove from heat and stir through the vanilla and bicarbonate of soda, be aware when the bicarb is added, it will bubble up a bit. Set aside.
I used my popcorn machine and popped the corn kernels in 2 batches. When transferring to a very large bowl make sure you remove any un-popped kernels. Thoroughly mix through the sliced almonds.
Pour the chocolate caramel sauce over the popcorn and stir to evenly coat everything. It is very sticky! Next, place half of the popcorn onto each of the prepared trays and bake for 1 hour, giving a good stir through every 20 minutes.
Allow to cool slightly on the trays and if there are any larger clusters, just break them into smaller pieces.
Cool completely before serving and if there are any leftovers, store them in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8